In a separate bowl, combine banana, eggs, oil and yoghurt. Add to the flour mixture and stir until the mixture is just combined. Spoon into the prepared pan.

Sprinkle coconut threads over the top.

Bake for 30 minutes, then put tinfoil over the cake to prevent the coconut burning. Continue to bake for a further 15 minutes, or until a poked-in skewer comes out clean. Remove from oven and allow to cool in the tin. Store in an airtight container and eat within 2 days.